After Concussions, Leg and Foot Injuries Double

Concussions are known to cause lingering changes to a person’s balance or gait, and may slow pathways in the brain related to muscular reaction time. Now, researchers at the University of North Carolina, Chapel Hill have found that in the year after a concussion, athletes are significantly more likely to suffer a foot or leg injury.

Researchers studied 44 college athletes who had suffered from a concussion and 58 similar college athletes who had not. This included men and women from a range of sports. Working with data on injuries incurred in the leg and foot, in the year before and after the concussion, the scientists found that those who had suffered concussions were almost 100 percent more likely to incur one of these injuries within the next year. They were also 64 percent more likely to have a leg or ankle injury than the group that had never experienced a concussion.

The research suggests that post-concussion evaluations may have to be refined to catch changes in athletes who may seem to bounce back quickly.

Blood Protein May Predict Brain Decline

Could a simple blood test show a person’s risk of developing dementia? According to a new study at Kings College in London, scientists have found a chemical in blood that appears to signal if people will develop declining brain function.

The researchers recruited 200 twins and analyzed levels of 1,129 proteins circulating in their blood. This data was then compared with results from cognitive-function tests over the next 10 years. They determined that levels of one protein, called MAPKAPK5, were lower in those people whose brains declined. This protein is involved in relaying chemical messages within the body, but its actual link to cognitive decline is not yet known.

Future trials need to be done to see whether the protein levels link directly to dementia development. But if additional research supports the findings, it could be a big step forward in the treatment of Alzheimer’s because experts say early detection can make a big difference in how effectively it can be treated.

FDA Bans Trans Fat

Say good-bye to trans fat. The Food and Drug Administration (FDA) announced yesterday that trans fat, one of the key ingredients in processed foods, will be banned in the U.S. in 2018.

The decision had long been expected since the food additive has been linked to a number of health problems, including high cholesterol, obesity and heart disease. According to the Centers for Disease Control and Prevention (CDC), removing trans fat could prevent up to 20,000 heart attacks, and 7,000 heart disease-related deaths, each year in the U.S.

Manufacturers have had to list trans fat content on their labels since 2006, and that has resulted in a significant decrease in the amount of trans fat in American foods. The FDA estimates trans fat consumption declined about 78 percent between 2003 and 2012 after the labeling went into effect. In 2007, the city of New York actually passed a law banning the use of trans fat in public restaurants.

Trans fat, however, has lingered in some processed foods, including some brands of microwave popcorn, baked goods, refrigerated dough and coffee creamers.

Before it became a popular ingredient in processed and fast foods because it increased shelf life and enhanced flavor, trans fat was introduced into the American diet as early as 1911 in the form of shortening or hydrogenated vegetable oil, used for cooking and making pies.